This crispbread recipe uses mainly rye four and I’ve also mixed in a little bit of oat flour. However, feel free to experiment with any combination of low gluten flours. In the case of unleavened crispbread, bubbles are introduced into the dough mechanically. Traditionally, this was done by mixing snow or powdered ice into the dough, which then evaporated during baking. [8] Today, the dough, which must contain a large amount of water, is cooled and mixed until bubbly.

Add the milk and cooled melted butter. Mix with a rubber spatula or wooden spoon until the dough is shaggy in appearance and getting difficult to stir. Chloe, on the other hand, is a purist and prefers hers plain… Thanks for joining us and your comments are always appreciated, just scroll down to “Leave a Reply”.Sprinkle on some sea salt flakes before baking.This adds an irresistible salty crunch to your crispbread. Flatten the dough into a flat disk shape using two pieces of parchment paper and your hands (one under the dough and the other on top of the dough). Leksands was founded by Jacobs Karin in the early 19th century when she started manufacturing crispbread in her small kitchen. Today, the company is guided by Jacobs Karin’s sixth-generation descendants. If you have three and a half minutes, the video above is a good view of their history. These delightfully wobbly crispbreads are irresistible and perfect for breaking and sharing. Serve them simply with good quality butter, cheese and fruit, or elegantly with salmon, cold meats, pâtés and dips. TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.

Although each family makes them differently, these are the basic steps for producing some of the best Swedish crispbread recipes. Prepare the yeasted sponge of this rye crispbread recipe a day before you bake. Although the recipe uses dried yeast, it’s easy to make a sourdough version of this crispbread by swapping the yeast for sourdough starter. Sponge (Day 1) Look for a short ingredient list, made up of basics like whole grain rye flour, yeast, water, and salt. Go ahead and preheat the oven to 250°C (480°F) or 225°C ( 437°F) convection/fan. Dust your board with rye flour and work with one ball at a time, leaving the remaining balls covered. Now, roll your dough ball out with your rolling pin to about 15 cm (6”) diameter circle. After it’s rolled out, move it to a parchment baking sheet. Once on the parchment paper, roll again making it as thin as you can, or to about a 30 cm (12”) diameter circle. Remember though, the thinner the crispbread the crispier it will be. You can go artisan here and not worry about making them into perfect circles. If you want a perfect circle, cut them using a large plate as a guide. Sprinkle the top of your crispbread first with the salt flakes, then the sesame seeds and cumin seeds. Next, lightly roll your bread one last time to press in the toppings.Bake until golden brown and crisp.DO NOT remove your crispbread from the oven too soon. This leads to sogginess. You want to make sure your crispbread is crispy all the way through. I seriously hope you consider making one of these delicious Swedish rye flatbread recipes. They’re super delicious and addicting and go well with just about any spread you can think of. Well, I have many, but Smoked salmon tartare with parsnip puree and sugar-salted cucumber is right up there at the top. Cut a hole in the center of your crispbread using a round biscuit cutter.Not just because it’s charming and traditional, but also because the center is the last part of the crispbread to crisp up. Creating that hole in the center creates extra edges and helps prevent the dreaded soggy crispbread. Go ahead and leave the little rounds in place while the crispbread bakes.